Ingredients
150g
Salt
5.5l
Water
Method
Kneading: Knead all ingredients into a smooth and well developed dough
Dough temperature: Approx. 27°C
Scale: Dough pieces approx. 900 grams and rounding
Dough proof: Approx. 45 minutes
Moulding: Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof: Approx. 60 minutes
Decorating: Just before baking sprinkle with rye flour and incise as desired
Baking: Approx. 35 minutes at 235°C, with steam
